Midterm 2 Flashcards
(114 cards)
1
Q
What is the purpose of precipitating the proteins and hop fines during the whirlpool phase of beer production?
A
Prevent off-tastes.
2
Q
Radiation
A
Heat transfer by the emission of electromagnetic waves that carry energy.
3
Q
Food additives
A
Any substance that is reasonably expected to become a component of food.
4
Q
What processes doe Penicillium roqueforti contribute to blue cheese production?
A
Lactate/citrate metabolism, lipolysis, proteoloysis
5
Q
Soy lecithin and polysorbates are examples of ______
A
Emulsifiers
6
Q
Benefits of starter cultures
A
Predictable, consistent, reduced contamination.
7
Q
Collective term of sensory experiences originated from visual, audio, and tactile stimuli.
A
Texture
8
Q
Types of fermentation microorganisms.
A
Lactic acid bacteria, acetic acid bacteria, yeasts, molds.
9
Q
(T/F) LAB are spore-forming
A
False
10
Q
(T/F) LAB are motile.
A
False
11
Q
Aspergillus oryzae is commonly used to make _____.
A
Shoyu/soy sauce.
12
Q
Conduction
A
Heat transfer by means of molecular agitation within a material (without motion)
13
Q
The predominant flavor compound in rice
A
2-ethyl-3, 5-dimethylpyrazine
14
Q
The two types of AAB.
A
Gluconobacter oxydans and Acetobacter aceti
15
Q
Prebiotics
A
Indigestible fiber that serve as food for probiotics.
16
Q
Why is salt added to some fermentations?
A
Selects for halotolerant microbes, inhibiting pathogens. Binds to water, reducing water activity. Draws water and nutrients out of the food, removing air pockets and making nutrients more available.
17
Q
Lipolysis
A
Free fatty acid metabolism
18
Q
Lactobaccilus is an example of ______/
A
Food spoilage microorganisms
19
Q
A
20
Q
Character impact compounds
A
Aroma compounds in which only one or two is sufficient to identify the food.
21
Q
Orthonasal olfaction
A
Olfaction of aroma compounds that enter through the nose.
22
Q
Gluconobacter oxydans is _____.
A
An acetic acid bacteria (AAB)
23
Q
What is the purpose of cooling the solution during the two-stage heat exchanger phase of beer production?
A
Cool temperature for addition of yeast; do not want to kill yeast.
24
Q
The probably most important factor in rejection of food.
A
Texture.
25
Retronasal olfaction
Olfaction of aroma compounds that enter through the back of the nasal cavity (via the mouth).
26
The substrates of AAB.
Ethanol
27
The tests used to evaluate foods via sensory science.
Preference tests and discriminate analysis
28
What is the purpose of boiling the wort in the brew kettle phase during beer production?
Halts amylase activity; good to keep some starches for flavor.
29
Exceptions from food additives being subject to approval by the FDA.
GRAS or sanctioned prior to a1958 or otherwise excluded from definition of food additives.
30
Taste buds detect:
Sweet, sour, salty, bitter, and umami
31
The fungi used in shoyu production.
Aspergillus oryzae and Aspergillus sojae
32
Listeria causes illness via _____.
Infection
33
Blue cheese is made with _____
Penicillium roqueforti
34
The two kinds of olfaction.
Orthonasal and retronasal
35
Why evaluate sensory responses scientifically?
Grading/standardization, quality control/uniformity, testing new products
36
The predominant flavor compound in cloves.
Eugenol
37
The triangle test
A difference test in which there are three samples (two identical, one different), taster must identify the different sample, and express preference. If different sample cannot be detected, final preference ignored.
38
Mouthfeel
The physical and chemical interactions of a food in the mouth.
39
Artificial colors are primarily derived from ____.
Petroleum starting materials.
40
Direct additives
Compounds purposefully added to foods to perform specific functions.
41
In humans, most smell preferences are (learned/innate).
Learned
42
The number of taste receptor cells within each taste bud.
30-50
43
Difference between taste and flavor.
Flavor is the combined sensation perceived via chemical senses (taste, smell, trigeminal nerve) from a substance in the mouth. I.e., includes smell.
44
Antioxidants
Compounds that protect against oxidative deterioration of vitamins and essential fatty acids.
45
Types of heat transfer.
Conduction, convection, radiation.
46
What is the yeast commonly used in alcohol fermentation?
Saccharomyces cerevisiae
47
Group 1 exemption from FDA approval.
Prior-sanctioned substances (pre-1958).
48
Taste preferences are largely (learned/innate)
Innate; but can be overridden later in life
49
Food processing
Any physical or chemical transformation of raw ingredients into food products.
50
Group 2 exemption from FDA approval
GRAS
51
Downsides of food processing.
Dangers of some food additives, contamination, reduced nutritional density, cultural problems (easier to not eat fresh foods).
52
Benefits of food processing.
Food safety, shelf life, palatability, foods for special groups, availability, nutritional properties.
53
Convection
Heat transfer by mass motion of a fluid carrying heat.
54
Three major classifications of food microorganisms.
Food spoilage, food-borne illness, and food preservation.
55
(T/F) Specific areas of the tongue sense specific tastes.
False, all regions detect all qualities of taste.
56
Types of analytical sensory testing
Difference testing and scaling
57
Common yogurt cultures include:
Stroptococcus spp. and lactobacillus spp.
58
What is the purpose of adding the malt to warm water in the mash tank in beer production?
Promotes amylase activity, transforming starches to sugars.
59
Trigeminal nerve
Nerve with free nerve endings in the nasal and oral cavities and the facial region; stimulated by irritants and non-irritating odorant. I.e., spiciness.
60
The morphological forms of AAB.
Rods
61
GRAS
Generally recognized as safe
62
Sensory adaptation
Change in sensitivity to a particular stimulus when presented continuously.
63
Heat transfer by mass motion of a fluid carrying heat.
Convection
64
Clostridium botulinum causes illness via ____.
Intoxication
65
The process by which aroma compounds create a specific smell.
Odor molecules bond to certain olfactory receptors attached to sensory neurons, resulting in a unique combination of olfactory sensors being activated. The unique pattern of activation produces the unique smell.
66
Bacterial that thrive at low temps are called _____
Psychrophilic
67
Benefits of mixed starter cultures.
Reduced risk of bacteriophage infections, improve food quality when mutually beneficial.
68
How do LAB outcompete other organisms?
Grows in most food substrates, rapidly lowers pH, produces hydrogen peroxide/antibiotics, and creates anaerobic conditions.
69
The predominant flavor compound in bananas.
Iso-amyl acetate
70
The most abundant amino acid in human breast milk.
Glutamate
71
Coloring agents
Dyes, pigments, or substances which when added or applied to foods, drugs, or cosmetics, is capable of imparting color.
72
Two types of emulsions
Oil in water, water in oil
73
Papillae
The structures that house tastebuds
74
The predominant flavor compound in coffee
2-furfurythiol
75
AAB are gram (+/-)
-
76
There are (more/less) aromas than flavors.
More
77
Olfaction of aroma compounds that enter through the nose.
Orthonasal
78
Wine is commonly fermented with _____/
Saccharomyces cerevisiae
79
Heat transfer by the emission of electromagnetic waves that carry energy.
Radiation
80
Texture
Collective term of sensory experiences originated from visual, audio, and tactile stimuli.
81
The morphological forms of LAB.
Cocci or rods
82
Indirect additives
Food additives that become part of the food in trace amounts due to production, processing, storage, or packaging. Often unwanted/unintentional.
83
The upper part of the tongue is coated with taste buds at the center of structures called ______.
Papillae
84
The bacteria used in shoyu production
Pediococcus soyae
85
Aspergillus flavus causes illness via ____.
Intoxication.
86
Olfaction of aroma compounds that enter through the back of the nasal cavity (via the mouth).
Retronasal
87
The purpose of HACCP
A systematic approach to food safety that identifies factors where lack of control could result in unacceptable health risks.
88
AAB are (aerobic/anaerobic)
Obligate aerobic
89
HACCP
Hazard analysis & critical control points
90
The type of papillae without taste buds.
Filliform
91
The two types of food poisoning.
Infections and intoxications.
92
Sensations involved in texture
Resistance, viscosity, temperature, astringency, chemical irritation
93
The least harmful preservatives allowed for food use.
Sorbates
94
Why is Saccharomyces cerevisiae preferred for alcohol fermentation?
Predictable, vigorous, high alcohol/sulfur dioxide tolerance, low pH tolerance.
95
The predominant flavor compound in mint.
L-menthol
96
(T/F) AAB are motile.
False
97
Penicillium is an example of _____
Food spoilage microorganisms (also fermentation, probiotics)
98
LAB are gram (+/-)
+
99
The four types of papillae.
Filliform, circumvallate, foliate, fungiform.
100
Probiotics
Live microorganisms which, when administered in adequate amounts, confer a health benefit.
101
Characteristics of starter cultures.
Safe to eat even in high numbers, produce substantial amounts of desired products, easy to handle, grow well and outcompete undesirables.
102
Pseudomonas is an example of _____.
Food spoilage microorganisms
103
Staphylococcus causes illness via _____.
Intoxication
104
Salmonella causes illness via _____.
Infection
105
The substrates of LAB.
Mono and disaccharides.
106
Campylobacter causes illness via _____.
Infection.
107
The microbes commonly used in yogurt production.
Streptococcus thermophilus and Lactobacilli delbrueckii subsp. bulgaricus
108
The compounds produced by Aspergillus flavus
Aflatoxin
109
Scaling
A difference test in which a given attribute is ranked according to intensity. The basis for the sensory method of descriptive analysis.
110
The predominant flavor compound in asparagus
Dimethyl sulfide
111
Unit operations
Common operations representing well-defined activities that can be applied to a number of raw materials.
A series of individual physical processes that can be broken down into simple steps.
112
Heat transfer by means of molecular agitation within a material (without motion)
Conduction
113
The sequential order of fermentation microbes in Kimchi production.
Leuconostoc mesenteroides, Lactobacillus plantarum, Lactobacillus brevis
114
LAB include ______.
Lactobacillus spp., Streptococcus spp., Lactococcus spp., and Leuconostoc spp.
